Pancake Swiss Chard Gratin

Ingredients

• 250 g flour
• 375 ml milk (3.5 % fat)
• Salt
• 4 eggs
• 1 tbsp butter
• 3 tbsp vegetable oil
• 700 g Swiss chard
• 30 g onions
• 1 clove garlic
• 100 ml Vegetable broth
• 250 g cocktail tomatoes
• 1 tbsp Raisins
• cumin to taste
• salt, pepper
• nutmeg
• 250 g goat fresh cheese
• fat

Instructions

1. 1.

   Whisk flour, milk and salt together and let the batter rest for about 20 minutes. Beat eggs until frothy and fold into the flour‑milk mixture. Melt butter and stir into the batter. Oil a pan for each pancake. Bake eight golden yellow pancakes in succession.

2. 2.

   Clean and wash Swiss chard. Cut the green parts into strips and finely dice the stems. Peel and finely chop onions and garlic. Wash tomatoes and halve them. Heat 1 tbsp oil, sauté onions, chard stems and garlic for 5 minutes. Add chard greens, sauté briefly, pour in broth and cook for 3‑4 minutes. Stir in tomatoes, raisins and cumin, season with pepper, salt and nutmeg.

3. 3.

   Spread the Swiss chard mixture over the pancakes, distribute goat cheese on top, roll into parcels. Place pancake parcels in small greased tins (or one large tin) and bake in a preheated oven at 180 °C for about 20 minutes.